Jumbo Shrimp Lafayette Recipes

SHRIMP LAFAYETTE

Steps:

• Heat a medium skillet over medium-high heat.
• Add olive oil.
• Toss shrimp into skillet and add blackening season, garlic and shallots.
• Cook for approximately 30 seconds.
• Deglaze pan with white wine and sherry, remove shrimp and set aside.
• Add hot sauce, Worcestershire sauce and mustard.
• Reduce to paste-like consistency.
• Add heavy cream and reduce to sauce consistency.
• Add shrimp back to sauce.
• Cut heat and add in butter.
• Stir butter until well incorporated.
• Serve or hot rice or pasta with crispy french bread and a salad if you want.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

JUMBO SHRIMP PARMESAN

Steps:

• Preheat oven to 475 degrees.
• Peel and devein shrimp, leaving tails intact.
• Mix together olive oil, garlic and salt and pepper in a bowl.
• Add shrimp and toss lightly to coat.
• Refrigerate 30 minutes to an hour.
• In shallow bowl, combine bread crumbs and Parmesan cheese.
• Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
• Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
• Drizzle with melted butter.
• Place pan on the center rack of oven and bake for 10 minutes or until done.
• Serve immediately with lemon wedges.

SHRIMP LAFAYETTE

Steps:

• Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
• Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
• Reduce heat and simmer, uncovered, for 15 minute.
• Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
• Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
• Remove shrimp from pan, set aside and keep warm.
• Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
• Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
• Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
• Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
• Serve over linguine.

JUMBO SHRIMP LAFAYETTE

Steps:

• In a bowl, mix the egg and milk to make wash. Spice the shrimp. Now dip shrimp in the wash. Dust with flour. In a skillet, add oil and saute shrimp for about 2 minutes per side. Remove and drain. Add the bells, onions, carrots and spices in a small saucepan with melted butter and saute until lightly brown. Add the wine, apricot preserves and cream. Bring to a boil. Add the crab meat. Place shrimp on a bed of cooked rice, top with sauce.